Taqueria And Birrieria Las Cuatro Milpas

Year by year

Inspections

1. Oct 28, 2025 Follow-Up Score 96
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Observed no MN-issued Certified Food Protection Manager certificate on-site. The Person In Charge has taken the ServSafe course but has not been certified by the state of Minnesota. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed a few TCS food items marked with dates beyond their 7-day expiration in the walk-in cooler. All food should be discarded once it exceeds its market expiration date.

     Code MN Rule 4626.0405A

2. Oct 16, 2025 Routine Score 90
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Observed no Certified Food Protection Manager certificate on-site. Per conversation with the Person In Charge (PIC), they have taken the ServSafe course. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post as requested. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Maintain all stored frozen foods in a frozen state at all times.

     Observed reach-in freezer located in the basement area to be slightly open at the time of inspection. The freezer was left open overnight. As a result, several TCS foods were found out of temperature: cooked shrimp at 70F, octopus at 58F, and cooked tripe at 56F. Some TCS food was observed under 41F, in the process of thawing. Food was moved to a reach-in cooler. Food that was observed above 41F was discarded at the time of inspection. Frozen TCS food must be maintained frozen at all times.

     Code MN Rule 4626.0370

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed TCS food such as salsas and cooked meat held beyond the 7-day expiration date. Food made on-site should be discarded once it exceeds its market expiration date. PIC was asked to discard expired food.

     Code MN Rule 4626.0405A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed no employee illness log on-site. An illness log has been provided with the report. Print and use as instructed.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed no paper towels in both handwashing sink on-site. All handwashing stations must be properly supplies with paper towels at all times.

     Code MN Rule 4626.1445

3. Oct 3, 2024 Follow-Up Score 92
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Observed two ServSafe certificates but no Minnesota Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     There is a lack of active managerial control. There is no Person In Charge assigned to demonstrate food safety knowledge. Assign and train an individual to be the Person In Charge.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed cut tomatoes and cheese in prep cooler holding between 44-49F. Temperatures were taken during lunch hours when prep cooler lid is left open. The Person In Charge was instructed to monitor the temperature of prep cooler. Maintain prep cooler lid close.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     Observed a lack of cooling equipment for the demand of cooling observed for the birria meat and menudo. Discussion was had with food worker regarding cooling options.

     Code MN Rule 4626.0675

4. Sep 18, 2024 Routine Score 90
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed an overall lack of active managerial control. The Person In Charge was not able to demonstrate food safety knowledge regarding food handling (cooling requirements) and the prevention of foodborne diseases by food workers.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed raw meat thawing in prep sink in sitting water. Water temperature was recorded at 75F. Person In Charge was asked to cook meat immediately.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed birria meat cooked from the day before cooling in very large containers. A conversation was had with the Person In Charge regarding their different cooling options.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed TCS food in prep cooler such as cut tomatoes and cheese holding between 49-52F. Make sure that all TCS foods are kept at or below 41F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     Observed a lack of cooling equipment to meet the operation's demand for the cooling of birria and menudo. Discussion was had with the Person In Charge regarding options to support the cooling demand.

     Code MN Rule 4626.0675

5. Oct 5, 2023 Follow-Up Score 94
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed cracked floors near the walk-in cooler and prep sink. Have floors replaced.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     There is a lack of food safety knowledge by the Person In Charge/Manager. Information for city resources for Food Safety courses have been provided with the report.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed no Employee Illness log on-site. An Employee Illness log has been provided with report. Print and use the illness log as directed.

     Code MN Rule 4626.0040C

6. Sep 19, 2023 Routine Score 86
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Remove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food.

     Observed cloth towels being used in drying rack to collect water from pans and other equipment. Discontinue use.

     Code MN Rule 4626.0450A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed cracked flooring near walk-in cooler door. Have floors replaced.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     There is an overall lack of knowledge on food safety by the Person In Charge. The PIC was not able to demonstrate how to properly cool TCS food, as well lack of oversight. Information has been provided for PIC to take a Food Safety course.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed TCS food items such as pico de gallo and green salsa holding between 44-45F in prep cooler. Person In Charge was asked to keep prep cooler lid closed.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed no employee illness log on-site. An illness log has been provided with report. Print and use illness log as directed.

     Code MN Rule 4626.0040C